Directions

Pico de gallo:
In a large bowl, combine the tomatoes, onion, cilantro, jalapenos,
garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth
teaspoon salt. Taste, and adjust seasonings and flavorings as
desired. This makes 1 generous cup of pico de gallo.
Veggie burgers and assembly:
Heat the oven to 350 degrees F. In a food processor, lightly pulse
the black beans, honey, molasses, salt and cumin. Remove the bean
mixture to a large bowl.
Heat a large sauté pan over medium-high heat until hot. Add the
one-fourth cup plus 1 tablespoon oil, then stir in the onion and
diced portobello mushrooms. Cook until the onion is softened and
caramelized and the mushrooms have rendered their juice and are
darkened, about 15 minutes, stirring frequently.
Stir in the pico de gallo, scraping any flavoring from the base of
the pan. Remove from heat and cool, then add to the large bowl with
the black bean mixture, stirring to fully incorporate.
Stir in the bread crumbs, kneading to form a cohesive mixture.
Taste, and adjust the seasonings as desired. Divide the mixture
into eighths, forming each into a patty. Lightly dust each patty
with semolina flour.
Place the patties on a greased baking sheet. Bake the patties for
15 minutes to warm and set the filling, then remove from heat. (The
patties can be made up to this point and frozen: Cool the patties,
then individually wrap and freeze. Thaw before continuing.)
Before serving, heat a skillet over medium-high heat until hot. Add
a thin film of oil, then add 1 to 2 patties (do not crowd the pan).
Sear on each side until the patties are crisp on both sides and
warmed throughout, 4 to 6 minutes total. If desired, melt cheese on
top of each patty.
Garnish as desired and serve on the toasted ciabatta rolls.